Pasta Primavera

Did you know April is peak season for asparagus? If you want that crispy bright green with no signs of shriveling, the time is now! There’s nothing worse than stringy or even worse, soggy asparagus. On the other hand, there’s nothing more enjoyable than having it crisp and perfectly cooked. Well, I have the recipe. You just need the asparagus.

Okay, pasta primavera is pretty popular. AND it should be. Twirling your fork in a heap of quality pasta, fresh vegetables, and juicy chicken would get anyone’s mouth watering. However… you know the dream can’t all be true since most primavera sauces are loaded with unhealthy ingredients. Not here, my friends. You know I love my healthy substitutesand have created a creamy, tangy sauce which compliments all our lovely vegetables.

I just wanted to give a shout out to Garofalo pasta. Love ya! Remember how I refuse to play yo-yo with your brain and talk about products that I don’t literally have in my kitchen? Well, trust me. I found this pasta at Costco and have not turned back. It’s a ‘product of Italy’ and I’m pretty sure this is what Venice tastes like. Strongly recommend you trying it. You can purchase it in bulk through Amazon (link below) or Costco.

Happy Pasta Primavera Day! Well… that’s not really a thing, but when you make this pasta it will make you feel like celebrating. Mangia!

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2 Comments

Sandra
on 12/23/2016 at 11:40 am

A delicious post, Kami! The photos look absolutely irresistible. Can’t wait to make this dish for my family this weekend. However, I’ll use my own pasta instead of packaged ones because I believe that fresh pasta can only bring out the true flavors within a pasta dish.